Super Easy Mexican Rice (Spanish Rice)
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Easy Mexican Rice is that perfect side dish you’ll want to make again and again. Buttery rice meets south-of-the-border spices meets tomatoey goodness all in one dish for easy clean up!
For more easy side dishes, check out my popular posts for Fried Rice, Italian Orzo Salad, and Creamy Sweet Macaroni Salad.
I totally thought I’d made this for the blog before. I searched and searched and couldn’t find it! Which is so weird since I know I’ve made it before. (Lots of times, in fact.) So, I for sure wanted to set that straight as soon as possible.
Why? Because this is an easy Mexican rice recipe that, frankly, you need in your life. Need a side dish for tacos? Easy Mexican Rice. Need a side dish for that pot luck? Easy Mexican Rice. Need something to go with baked enchiladas? Easy Mexican Rice is where it’s at. (For an enchiladas recipe try my Beef Enchiladas.)
My mom used to call this dish Spanish rice, and frankly, it’s interchangeable as far as I can tell. She used to use this spicy Mexican rice recipe as an easy way to use up leftover meatloaf. She’d cut up the meatloaf into little pieces and mix in with the rice. It sounds weird, I know, but so good! Anyone else’s parents do this?
While I’m on the topic, this super easy Mexican rice makes not only a great side dish, but a great dish for using up leftover meatloaf, chicken, ground beef, etc. But more on that, below.
What Ingredients are in Mexican Rice (Spanish Rice)?
Eight ingredients! That’s it. And mostly pantry staples at that. You got this!
- Long grain white rice
- Butter
- Ground cumin
- Chili powder
- Salt
- Onion powder
- Tomato sauce
- Chicken broth
Here’s How You Make it
This Spanish Rice is super easy to put together, too!
- First, get out a large skillet with a lid and melt the butter over medium heat. Next, stir in the cumin, chili powder, salt, onion powder, and rice and let this all cook together for 1-2 minutes.
- Then, whisk the tomato sauce and chicken broth into the rice and spices mixture. Bring all of this to a boil and then reduce to a high simmer. Add the lid and cover and cook for 25 minutes (or stir intermittently if not using non-stick).
- After the rice has absorbed the broth, take the lid off the rice and fluff with a fork and serve.
Expert Tips and Tricks
Like I mentioned above, there are many ways to make this super easy Mexican rice dish your own.
- If you want to make this Mexican rice recipe vegetarian, simply substitute vegetable broth for the chicken broth.
- To keep it vegetarian and add some more protein, consider swapping vegetarian broth for chicken and adding beans
- You can make this dish even spicier by adding in sliced pickled jalapenos or minced fresh jalapeno, or add hot sauce to your own dish if everyone in your family isn’t a fan of hot sauce.
- While we grew up eating Spanish Rice with leftover meatloaf in it, you could also add leftover chicken, pork, beef, or a pre-purchased rotisserie chicken shredded into the rice dish to take this side dish to a main dish.
- Add in some green: Add just a little with some sliced green onions or cilantro, or add a lot by simmering the rice with spinach or baby kale.
- A can of chili-ready tomatoes mixed in with the rice before simmering will give this dish a little extra kick as well as texture.
Frequently Asked Questions
As far as I’m concerned and the recipes I grew up with and the recipes I mostly see, Mexican and Spanish rice dishes seem pretty interchangeable.
However, technically Spanish rice also uses saffron, whereas Mexican rice uses cumin as the main flavoring. I don’t really think saffron has a ton of flavor (but it sure has a pretty color) so I much prefer to use cumin wherever possible in Spanish/Mexican cooking.
In Mexico, the most common kind of rice used is medium long grain rice. Rice is used quite frequently in Mexican meals so they surely go through a lot of rice. And, they must also know which rice is the best, which is why I frequently use long grain rice myself.
More Easy Side Dish Recipes
- Green Beans with Mushrooms and Bacon
- Flaky Buttermilk Biscuits
- Best Baked Potato Wedges
- Lemon Couscous
- Cilantro Lime Rice
Did you make this Mexican Rice recipe? YAY! Please rate the recipe below!
Super Easy Mexican Rice (Spanish Rice)
Ingredients
- 1 cup long grain white rice
- 2 tablespoons butter
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon onion powder
- 8 ounces tomato sauce
- 2 cups chicken broth
Instructions
- In a large skillet (one that has a lid) over medium heat, melt butter.
- Stir in cumin, chili powder, salt, onion powder and rice for 1-2 minutes.
- Whisk in tomato sauce and chicken broth.
- Bring a boil, then reduce to a high simmer.
- Cover and cook for 25 minutes (see note).
- Uncover, fluff with a fork, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to try this, but don’t want to guess at how much of ea item????
You don’t have to guess 🙂 if you go to the bottom of this post there is a recipe card with a list of ingredients, how much and what to do to make it. If you want to get to the recipe card faster, there’s a button under the title that says “jump to recipe” if you click it, it will take you straight to the recipe card.
I was just looking for a guide line…since I haven’t made it for years …needless to say none were like mom’s 50 year old recipe… when you said meatloaf I thought I’d reply…
I’ve always made the Spanish rice with fried hamburger added and baked in the oven…a full chili pot…that never lasted long…so I guess it’s not really Spanish rice…but it is delicious..reheated with a little butter on top while it’s hot…
The hamburger is frozen and browned shaved off chopped and put in the tomato juice… with garlic and red pepper… Then baked until rice is tender…
Try it I think you’ll be surprised how good it is…as a main dish…
Thank you
Hi..can this be made a day or 2 ahead?
Yes, you can make it up to 5 days before, keeping it in the fridge. Reheat with a couple tablespoons of water to keep moist.
Can you use the tomato sauce AND a can of rotel, or just use one or the other ?
I’m sure you could! I would add the Rotel by mixing it in with the rice before simmering. 🙂
This rice recipe is fantastic!! I made it as a side with chicken enchiladas and will make it many more times. I added a diced bell pepper which added some crunch and extra nutrition. Otherwise followed exactly.
This is amazing – this is the first reveiw I have ever done of a recipe and I felt I really needed to – I can’t believe I created such amazing rice – it’s just perfect in every sense – for years I have tried to get rice, ratios, soaking, rinsing, steaming and none of them worked but I just followed this and it was truly, truly awesome! Now it’s going to my base for creating all sorts of other rice dishes! Thank you so much!
Wow that’s great to hear! Thank you for your review! 🙂 So glad it turned out so well!
You don’t fry or brown the rice first? This is definitely a interesting way to do it.
You do, you cook it for 1-2 minutes as stated in step 2
This recipe is awesome! A skillet Spanish Rice that is SO delicious.
I only have jasmine rice on hand. Will it work?
Yes, any long grain rice will work 🙂
Love this recipe! I want to make it for my grandma who is diabetic, but she can’t have white rice. Would you be able to use brown rice? If so, how would that affect the cooking time? Also would it affect how much liquids you need in the recipe?
You would need to add about 1/4 more of the chicken broth that the recipe calls for. As for the time, it will take longer to cook. About half the time more.